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MOUSSAKA
18

MOUSSAKA

NUTRITION
HEALTHY RECIPES
Dec 28, 2024

MOUSSAKA

Moussaka is a classic Greek dish combining layers of savoury, seasoned ground lamb, tender aubergine slices and soft potatoes, all topped with a rich béchamel sauce. The dish is slow-cooked to bring out its complex and hearty flavours. The minced garlic and tomato paste create a delicious base for the lamb, while the olive oil and spices add depth. This serving of Moussaka is a comforting, flavour-packed meal perfect for lunch or dinner. Its satisfying layers of texture and richness make it a Mediterranean favourite.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1 serving

CUISINE

Greek, Mediterranean

PREPARATION/TECHNIQUES

Bake, Grill, Pan-Fry, Boil

OCCASION/HOLIDAY

Anniversary, Fall, Easter, Family Reunion, Mother’s Day, Picnic, Graduation, Summer, Potluck, Christmas Eve, Party, Valentine’s Day

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Protein

DISH TYPE

Entrée, Casserole / Gratin

INGREDIENTS

There are the following ingredients for Moussaka:

  • 50g ground lamb
  • ¼ aubergine, sliced and grilled
  • ½ potato, sliced and boiled
  • 1 tbsp tomato paste
  • 1 garlic clove, minced
  • ½ tbsp olive oil
  • 30ml béchamel sauce
  • Salt and pepper, to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 350 kcal
  • Protein: 16g
  • Fat: 25g
  • Carbohydrates: 20g
  • Fibre: 4g
  • Sodium: 450mg

PREPARATION

  • Prepare The Aubergine: Slice the aubergine into thin rounds, brush with olive oil, and grill until softened and slightly charred.
  • Cook The Potatoes: Boil the sliced potatoes in salted water until tender but not mushy. Drain and set aside for later use.
  • Sauté The Lamb: In a pan, heat olive oil, add minced garlic and sauté until fragrant. Add ground lamb and cook until browned, then stir in tomato paste.
  • Layer The Ingredients: In a small baking dish, layer the grilled aubergine slices, followed by the boiled potato slices and top with the sautéed lamb mixture.
  • Add The Béchamel: Pour the béchamel sauce evenly over the lamb and vegetable layers, ensuring everything is well covered.
  • Bake The Moussaka: Place the dish in a preheated oven at 180°C (350°F) and bake for 20-25 minutes until the top is golden brown and bubbling.
  • Serve: Let the Moussaka cool for a few minutes before serving. Garnish with fresh herbs if desired.

PREP TIME

20 minutes

COOKING TIME

25 minutes

TIPS

  • Grill The Aubergine: To avoid bitterness, lightly salt the aubergine slices and let them sit for 10 minutes before grilling. This draws out excess moisture and enhances flavour.
  • Layer Evenly: For balanced bites, ensure the lamb, potato and aubergine layers are evenly distributed.
  • Let It Rest: Allow the Moussaka to sit for 5 minutes after baking to let the layers set and make serving easier.

VARIATIONS

  • Vegetarian Version: Replace lamb with lentils or plant-based mince for a hearty vegetarian alternative.
  • Spice It Up: Add a pinch of cinnamon or allspice to the lamb mixture for an authentic Greek touch.
  • Lighter Béchamel: Use a low-fat milk version of the béchamel to reduce calories without compromising taste.

PREPPING AND STORAGE

  • Fridge Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
  • Freezing: Moussaka can be frozen in portions for up to 2 months. Defrost in the fridge overnight before reheating.

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